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Prep Time: 180 Minutes Cook Time: 45 Minutes |
Ready In: 225 Minutes Servings: 4 |
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This Italian bread is baked especially for Easter. Fresh rosemary can be lightly browned in olive oil to flavor the oil (then discard the rosemary) instead of using the dry rosemary. Recipe is from the book, World Sourdoughs From Antiquity by Ed Wood. Ingredients:
2 cups proofed sourdough starter |
1/2 cup warm milk |
1/4 cup olive oil |
1 teaspoon salt |
1 tablespoon sugar |
1 teaspoon dried rosemary, ground |
1/2 cup raisins |
2 eggs, beaten |
3 cups white bread flour |
1 egg, beaten |
Directions:
1. Measure the starter into a mixing bowl.
2. Add the milk, olive oil, salt, sugar, rosemary, raisins, and 2 beaten eggs and mix well.
3. Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand.
4. Turn onto a floured surface and knead in remaining flour until dough is satiny.
5. Form an oval or round loaf.
6. Place on a baking sheet and proof, covered, for 1 to 2 hours, or until about doubled in bulk.
7. Preheat oven to 350 degrees F.
8. Make crisscross slash in top of loaf.
9. Brush with the remaining beaten egg.
10. Bake for 45 minutes.
11. Remove loaf from baking sheet and cool on a wire rack.
12. NOTE: This recipe can be made in your bread machine on the dough cycle; add ingredients to machine in order given, with the exception of the final beaten egg.
13. Shape and bake as above.
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